Lemon Yogurt Cake

Lemon Yogurt Cake

There is always room for dessert in this household! Tonight we made a Lemon Yogurt Cake with a little bit of a twist compared to our usual recipe. This time we opted to make this with Bulgarian yogurt and the result was a more fluffier, moister cake than our previous versions. From the first bite, you get the taste of tart lemon followed up with sweetness but not too sweet along with the beautiful fluffy moist texture of the cake. The glaze on top of the cake is the cherry on top especially when you let it harden up a bit, it really is divine. We have really grown quite fond of eating and using Trimona Bulgarian yogurt. However if you can’t find it in your local area, you can substitute it with another plain yogurt of your choice.

Lemon Yogurt Cake

Ingredients:

1 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp sea salt

1 cup Trimona Bulgarian yogurt or plain yogurt

3/4 cup organic cane sugar

3 eggs

2 tbsp grated lemon zest (2 lemons)

1/2 tsp pure vanilla extract

1/2 cup canola oil

For the lemon syrup:

1/3 cup freshly squeezed lemon juice (# amount of actual lemons need may vary)

1/3 cup of organic cane sugar

For the glaze:

1 cup confectioners’ sugar

2 tbsp freshly squeezed lemon juice

Directions:

1. Preheat the oven to 350 degrees F.

Lemon Yogurt Cake

2. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Grease the loaf pan and then line the bottom with parchment paper.

Lemon Yogurt Cake

3. Sift together the flour, baking powder, and salt into 1 bowl.

Lemon Yogurt Cake

4. In another separate bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.

Lemon Yogurt Cake

5. Whisk the dry ingredients into the wet ingredients.

Lemon Yogurt Cake

6. Use a spatula, fold the canola oil into the cake batter until it’s all combined well.

Lemon Yogurt Cake

7. Pour the batter into the prepared pan from earlier.

Lemon Yogurt Cake

8. Bake for 50 minutes. Take a toothpick and stick in the center of the loaf. If it comes out clean, this verifies that the cake is done.

Lemon Yogurt Cake

9. While the cake is baking, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pot or pan until the sugar dissolves and the mixture is clear. Set aside.

Lemon Yogurt Cake

10. When the cake is done, take it out of the oven to allow it to cool in the pan for 10 minutes.

Lemon Yogurt Cake

11. Carefully place on a baking rack over a sheet pan.

Lemon Yogurt Cake

12. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in for at least 30 minutes.

Lemon Yogurt Cake

13. For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Lemon Yogurt Cake

14. Now its finally ready to be served or feel free to wait until glaze hardens on the cake a bit.

Lemon Yogurt Cake

Lemon Yogurt Cake

Yield: 8 - 10 servings

Prep Time: 20

Cook Time: 50

Total Time: 1 hour 10 minutes

Ingredients:

1 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp sea salt

1 cup Trimona Bulgarian yogurt or plain yogurt

3/4 cup organic cane sugar

3 eggs

2 tbsp grated lemon zest (2 lemons)

1/2 tsp pure vanilla extract

1/2 cup canola oil

For the lemon syrup:

1/3 cup freshly squeezed lemon juice (# amount of actual lemons need may vary)

1/3 cup of organic cane sugar

For the glaze:

1 cup confectioners' sugar

2 tbsp freshly squeezed lemon juice

Directions:

1. Preheat the oven to 350 degrees F.

2. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Grease the loaf pan and then line the bottom with parchment paper.

3. Sift together the flour, baking powder, and salt into 1 bowl.

4. In another separate bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.

5. Whisk the dry ingredients into the wet ingredients.

6. Use a spatula, fold the canola oil into the cake batter until it's all combined well.

7. Pour the batter into the prepared pan from earlier.

8. Bake for 50 minutes. Take a toothpick and stick in the center of the loaf. If it comes out clean, this verifies that the cake is done.

9. While the cake is baking, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pot or pan until the sugar dissolves and the mixture is clear. Set aside.

10. When the cake is done, take it out of the oven to allow it to cool in the pan for 10 minutes.

11. Carefully place on a baking rack over a sheet pan.

12. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in for at least 30 minutes.

13. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

14. Now its finally ready to be served or feel free to wait until glaze hardens on the cake a bit.

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15 Responses to “Lemon Yogurt Cake”

  1. #
    1
    Cindy @ pickfreshfoods — May 1, 2013 @ 4:17 pm

    I love the flavor of lemons and that cake with lemon glaze looks delicious.

    Reply

    • Jerry Ko — May 1st, 2013 @ 5:05 pm

      Me too Cindy. I love citrus flavors.

      Reply

  2. #
    2
    Carol @ Always Thyme to Cook — May 1, 2013 @ 8:43 pm

    Great looking cake. Lemon is a favorite, topped with the glaze. Fantastic!

    Reply

  3. #
    3
    Abbe — May 2, 2013 @ 11:18 am

    Oh boy – you’ve hit every spot with this! It’s looks so light and moist… and lemony ;)

    Reply

    • Jerry Ko — May 2nd, 2013 @ 11:20 am

      Abbe, I can’t emphasize enough how good that lemon glaze put this cake over the top for me :)

      Reply

  4. #
    4
    Nami | Just One Cookbook — May 2, 2013 @ 4:03 pm

    Hi Jerry! I love citrus in sweets, and your lemon yogurt cake looks so delicious – especially the lemon glaze… I will need at least two slices at one sitting. I’m drinking tea right now and wish I have this!!

    Reply

  5. #
    5
    Nancy@acommunaltable — May 2, 2013 @ 9:49 pm

    Hi Jerry! I am a citrus fiend – I honestly don’t think I could cook without it and a lemon flavored yogurt cake is definitely one of my favorites! The Bulgarian yogurt is amazing – I think (?) it has a slightly higher fat content which makes it ideal for baking!

    Reply

    • Jerry Ko — May 3rd, 2013 @ 12:16 am

      I find bulgarian yogurt to be a great substitute for sour cream or plain yogurt. It hasn’t failed me yet in any of my baked goods so far.

      Reply

  6. #
    6
    Suzanne — May 2, 2013 @ 11:25 pm

    I love lemon and most all citrus desserts. I swear I dream in lemon :) love the glaze on top, drooling over it now!

    Reply

    • Jerry Ko — May 3rd, 2013 @ 12:17 am

      It’s all about the glaze :)

      Reply

  7. #
    7
    Daniela @ FoodrecipesHQ — May 4, 2013 @ 6:19 am

    Fabulous Recipe! Yogurt and lemon is a great combination.

    Reply

  8. #
    8
    Jayne — May 7, 2013 @ 5:11 am

    I really like lemon yogurt pound cakes. I’ve made a lot. Kinda obsessed with lemons. :-) Yours looks very nice and dense!

    Reply

    • Jerry Ko — May 7th, 2013 @ 9:46 am

      You should definitely try it out with some Bulgarian yogurt if you can find it in your local market place. Great stuff!

      Reply

  9. #
    9
    Nana — June 4, 2013 @ 8:13 am

    I made lemon cupcakes last night because I had a major craving for lemon cake. I might need to try this cake tonight. BTW the parchment paper/ wax paper trick is a terrific idea to help you get your cake out. I have never actually seen it before, thank you!

    Reply

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